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Egg and roast capsicum pizza
Valli Little · taste.com.au · 2009 · Original
other (asserted)
Baker's percentages
Flour
375g
Water
0g
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
417g
Process
Bake temp
392°F / 200°C
Bake time
5-6 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourtomato passata125 ml · 125g
- flourgrated pizza cheese250 ml · 250g
- egg doughegg42 each · 42g
Toppings (3)
- over cheese30cm woodfired pizza base
- over cheesedrained bottled capsicum strips82.5g
- post bakeOregano or small basil leaves